Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 4 \N | Cornish hens, about 1 lb |
| \N \N | Each, split in half for |
| \N \N | Broiling |
| \N \N | Salt & pepper |
| 2 tablespoons | Finely chopped ginger |
| 2 tablespoons | Dijon mustard |
| ½ teaspoon | Ground cumin |
| 1 tablespoon | Finely chopped garlic |
| 2 tablespoons | Fresh lemon juice |
| 3 tablespoons | Olive oil |
| 4 tablespoons | Chopped fresh cilantro |
Sprinkle hens with salt & pepper & put them in a baking dish large enough to hold the hens in one layer. Blend the ginger, mustard, cumin, garlic, lemon juice & oil with a wire whisk. Brush both sides of the hens with this mixture. Cover them with plastic wrap & marinate 3-4 hours in the refrigerator. Preheat broiler to high. Put the hen halves on broiler pan with high sides. They should be skin side up & should be placed about 6" from source of heat. Cook until skin is nicely browned, about 10 minutes. Turn the hens & continue cooking. Baste them, & continue turning & basting every 5 minutes until they are done, about 15 minutes longer. Serve with cilantro sprinkled over all.
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